Chef Ellen


Sticky Ginger Tempeh

1–8-ounce block of tempeh, cut into 1-inch slices
¼ cup of coconut aminos
2 tablespoons maple syrup
1 tablespoon hot sauce (optional)
2 teaspoons lime juice
1 clove of garlic, grated
1 teaspoon fresh ginger, grated

Make your sauce for the tempeh by adding coconut aminos through ginger to a small bowl. Mix well.

Cut up tempeh, and make sure to pat it dry before adding the tempeh pieces to a non- stick skillet. You may want to add a light spray of neutral olive or avocado oil if you’re pan tends to stick. Brown on both sides over medium-high heat. After browning add the sticky ginger sauce and continue to cook as the mixture will bubble up and absorb onto the tempeh creating a brown sticky glaze. Add to your favorite veggie/grain bowl, wrap, or stir-fry.